OK, so I did about 1 hours worth of research this evening into different kinds of batters for deep frying. Read & enjoy, and hopefully find one that you really like. If you do, leave a comment and let me know which ones are your favorites.
Batter Recipes
Batter #1
Source:
http://asiarecipe.com/cgi/web/webbbs_config.cgi/noframes/read/2365
1 egg
1-1/2 tsp. salt
1/2 c. plus 1 tbsp cornstarch
1/4 c. flour
1/2 tsp. ground pepper
1 tbsp. vegetable or corn oil
Combine egg, salt, pepper and oil and mix well. Stir cornstarch and flour into egg mixture a bit at a time till smooth. Add meat pieces, stir to coat.
Batter #2
Source: http://www.toptastes.com/recipes/light/chinesebatter.htm
1 cup flour
1 cup cornstarch
1 egg
1/2 tsp salt
1/2 tsp sugar
2 tbsp sesame oil
1 tbsp vinegar
1 tsp baking powder
1 cup water
Combine all and let sit a few minutes. Add meat pieces to coat.
Batter #3 (Low Carb)
Source: http://www.carb-lite.au.com/71SEAFOODSHELLFISH/allrecipes71/chinese_batter_fried_oysters.html
1 cup soy flour
2 tsp baking powder
1 tsp salt
2/3 cup water
1 egg -- beaten
1 tbsp oil
Combine all and let sit a few minutes. Add meat pieces to coat.
Batter #4
Source: http://www.cooks.com/rec/doc/0,1637,155181-242200,00.html
1/2 c. flour
1/2 tsp. salt
1 tbsp. salad oil
2/3 c. lukewarm water
1 egg white, stiffly beaten
Combine the first four ingredients and let stand 30-60 minutes. Add the egg whites and blend together gently.
Sprinkle food (fish, chicken, vegetables, etc.) with seasoned flour. Dip into batter, drain excess, and deep fry. You'll be pleased with results.
Batter #5
Source: http://www.cooks.com/rec/doc/0,175,155180-231207,00.html
1 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1 egg
1 c. milk
1/4 c. vegetable oil
Beat batter ingredients in bowl with hand beater until smooth. Prepare food to be fried. Thaw frozen foods completely before frying. Dry food completely before dipping into batter.
Batter #6
Source: http://www.cooks.com/rec/doc/0,175,154181-230206,00.html
1 c. flour
2 tsp. baking powder
2/3 c. milk
2 eggs
1/4 tsp. salt
1 tbsp. melted butter
Sift flour and measure. Add salt and baking powder. Sift again; add beaten egg yolk, milk, then beaten egg whites and butter.
Batter #7
Source: http://www.cooks.com/rec/doc/0,164,154188-243202,00.html
3/4 c. cornstarch
1/4 c. flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. water
1 egg, beaten
Mix dry ingredients. Stir in water and egg. Use for fish, or cut up meat, or vegetables
Batter #8
Source: http://www.cooks.com/rec/doc/0,165,154188-243203,00.html
1 c. self-rising flour
1/2 c. milk
1 tbsp. baking powder
1/2 c. water
Salt to taste
1 tbsp. vinegar
Mix all ingredients together. If too thick, add a little more water. Fry in hot grease.
Batter #9
Source: http://chinesefood.about.com/library/blrecipe010.htm
1/2 cup all purpose flour
1/4 cup cornstarch
1/2 teaspoon baking powder
1 tablespoon beaten egg plus enough water to make 1/2 cup
1 teaspoon canola, corn, or peanut oil
Combine flour, cornstarch, baking powder, egg mixture, and oil in a mixing bowl and beat with a wooden spoon until the mixture is a smooth paste. Set aside.
Dip meat to coat, fry once until light golden brown, remove, drain and cool. You may store (refrigerate) meat this way. Let meat come back to room temperature and fry second time until golden brown.
Batter #10
Source: http://www.cooking.com/recipes/static/recipe1228.htm
1 egg, lightly beaten
1 tablespoon cornstarch
2 tablespoons cornstarch, mixed with enough cold water to form a paste
Mix about three-quarters of the egg into the meat.
Sprinkle in the 1 tablespoon of cornstarch; then, work in a little of the cornstarch paste with the fingers. Add the remaining egg and the remaining cornstarch paste, kneading them into the meat with the fingers.
Batter #11
Source: http://www.cooking.com/recipes/static/recipe1202.htm
3 tablespoons cornstarch
2 tablespoons all-purpose flour
3 egg yolks, lightly beaten
Combine the two flours of the coating ingredients. Lightly dry off the meat with some of the mixed flours. Add the egg yolks, mix through to coat all of the meat, and then roll each piece of the meat into the remaining flours. Set aside on a plate.
Batter #12
Source: http://chinesefood.about.com/library/blrecipe437.htm
1 - 2 eggs, lightly beaten
3 tbsp. potato starch*
*Cornstarch can be substituted for the potato starch
Brush the meat pieces with the beaten egg and dip in the potato starch to cover. Deep-fry the dredged meat pieces in batches.
Batter #13
Source: http://www.fishermansexpress.com/oriental-batter.html
2 Eggs, beaten
3/4 tsp Salt
1/2 tsp Garlic Powder
1/2 cup all-purpose Flour
1/4 cup Cornstarch
1/2 cup Milk
Mix eggs, salt, garlic, flour, cornstarch, and milk to make a smooth batter. Fry dipped pieces in peanut oil until light brown.
Option: Cool fried pieces after frying, then refrigerate, if desired, and later redip in batter, refry until golden brown.
Batter #14
Source: http://www.fishermansexpress.com/Crunchy-Batter.html
2 cups Pancake Mix
juice from one Lemon
1 Egg
1/4 cup Vegetable Oil
Salt and Pepper, to taste
Use white ground pepper- you will get the pepper taste without the black specks in your batter. Mix the above items together in a bowl and thin the mixture with water or milk to get the consistency you like (the thinner the batter the lighter the coating). The egg will make this batter crunchy. One last note, you will find that dusting your meat with flour before battering will help keep the batter on your meat.
Batter #15
Source: http://www.fishermansexpress.com/all-purpose-batter.html
1 cup all-purpose Flour
1 tsp Baking Powder
1/2 cup Cornstarch
1 cup Water
2 tsp Salt
1 tsp Sugar
1 tsp Oil
Mix all of the ingredients together and blend until there are no lumps. Dry the meat with a paper towel and dip into the batter.
Batter #16
Source: http://www.fishermansexpress.com/LongJohn-batter.html
Bisquick Mix
Regular Pancake Mix
Club Soda
With wire whisk whip together equal parts bisquick and boxed pancake mix with club soda till it's the consistency of buttermilk. Moisten meat pieces in water and then coat lightly but evenly in flour. Let dry on waxed paper 5 minutes. Coat meat pieces in batter.
Batter #17 (Corn Dog)
Source: http://www.cdkitchen.com/recipes/recs/506/Corn_Dog_Mix61126.shtml
1 cup flour
2/3 cup corn meal
1 1/2 teaspoon baking powder
2 tablespoons sugar
2 tablespoons shortening
1 egg
2/3 cup milk
Mix all dry ingredients together thoroughly. Store in airtight container.
Combine mix with 1 egg and 2/3 c. milk. Dip meat (hot dogs) into batter, coating thoroughly. Deep fry until batter is browned.
Batter #18
Source: http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_2187,00.html
1 tablespoon vegetable oil
2 egg yolks, lightly beaten
3/4 cup flat beer (or substiture 3/4 cup club soda)
1 1/3 cups flour mixed with 1 teaspoon salt and pinch pepper
2 stiffly beaten egg whites, optional
Combine yolks with oil and beer. Gradually stir this into flour (it should be thick enough to stick to the food) and beat until very smooth with a few swift strokes. Rest batter, covered, in refrigerator for 3 hours at least so it ferments a bit. Get oil to right temperature. Beat egg whites until stiff and fold into batter. Dip the meat in the batter and fry.
Batter #19
Source: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_14230,00.html
2 cups flour
1 tablespoon baking powder
1 teaspoon kosher salt
1 bottle brown beer, cold
Cornstarch for dredging
In a bowl, whisk together the flour, baking powder, and salt. Whisk in the beer until the batter is completely smooth and free of any lumps. Refrigerate for 15 minutes. Note: The batter can be made up to 1 hour ahead of time.
Lightly dredge meat pieces in cornstarch. Working in small batches, dip the meat into batter and immerse into hot oil.
Batter #20
Source: http://seafood.allrecipes.com/az/FishTcs.asp
1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon salt
1 egg
1 cup beer (or substitute club soda)
In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
Batter #21
Source: http://chinesefood.about.com/library/weekly/aa052600a.htm
1 egg white, lightly beaten
1/4 cup water
1/4 cup flour
1/4 cup cornstarch
1 tablespoon hot chili oil (optional)
Beat the egg white and add water. Add flour and cornstarch. Mix the batter thoroughly. Drop the batter into the marinated meat.
Tips for Batter #21
To make it extra crispy, deep-fry the meat twice. This technique is often used in restaurants: staff prepare a batch of fried meat and set it aside. When a customer places an order, a portion is deep-fried again.
To make the meat extra tender, use only cornstarch for the batter (instead of half cornstarch and half flour).
Don't put all of the meat in the wok at once - that will lower the wok temperature. Start with adding about 1/4 of the meat mixture. (If you're new to deep-frying, I have a page of deep-frying tips.)
Mix the batter thoroughly. Test with chopsticks or a wooden spoon - it should just drop without sticking.
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